These little gems are basically everything I want to eat in the fall, all packed into a tiny two-bite package: pumpkin, curry, coconut, cream cheese frosting — I tell you what.
Tender squash combine with deeply roasted onion, and fragrant thyme before marinating in a tangy-sweet honey-vinegar marinade. If you, like me, aren’t a huge fan of syrupy sweet squash and sweet potato dishes, this your antidote.
This is a rich, thick soup with a secret ingredient: coconut milk gives heft, but fades to the barest whisper of an aroma. Serve it in a mug for a simple midweek lunch, or use your finest china for an elegant Thanksgiving starter — it can do both!